BROWNIE GAMES RECIPES

Steps:

• Preheat the oven to 350ºF. Spray the wells of a 24 or 12 count mini-cupcake pan with nonstick spray. Set aside.
• In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
• Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined.
• Spoon the batter into the wells of the mini-cupcake pan. Bake brownies for 12-13 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely in the pan before removing and decorating. I used leftover vanilla buttercream2 for my football stripes, but this quick royal icing will also do the trick. Use a small zip top bag with the corner snipped off or an icing bag fitted with a Wilton #3 tip. Allow icing to set before serving. Store brownies covered at room temperature up to 1 week or in the freezer up to 2 months.

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!